ISO 22000 is a generic Food Safety Management System (FSMS) standard. Through the establishment and implementation of this system, it shows that your company is making an effort to make sure that your food products do not cause adverse health effect to human.

HACCP involves a system approach to identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, usage of food products, and in defining the measures for hazard control. HACCP enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety. In the present scenario, industry in food sector is reaping dual benefits by integrating their HACCP system with the Quality Management Systems (ISO 9001). This integrated certification scheme ensures prevention of microbial and other hazards in food production and assures product quality through QMS.

Food Safety Management Systems – Requirements for any organization in the food chain, is identical to international standard ISO 22000 standard on the subject. It provides the frame work for internationally harmonized requirements for systematically managing safety in food supply chains and offers a unique solution for good practices in food related sector. It is developed by experts from food industry, representatives of specialized organizations in close cooperation with the Codex Alimentarius Commission (Codex) and is designed to allow all types of organizations within the food chain to implement a food safety management system. The standard is fully compatible with Quality Management Systems (QMS) as per ISO 9001 and HACCP principles. It ensures compliance to the legislative and regulatory requirements. It allows even small, tiny scale organizations to implement as externally developed combination of controlled measures.

Benefits provided by ISO 22000 standard:

Minimizing the yield loss by using preventive methods instead of corrective methods

Extending the shelf life of the product as it achieves and maintains the necessary environmental and product hygiene

Reducing the risk of faulty production as it aims at the critical process phases

Ensuring reliable production in terms of human health by eliminating or reducing the hazards and risks that may arise in the end product to acceptable levels

Ensuring the awareness and participation of the employees

Systematizing the production

Simplifying the product tracking as it requires recording of the process of each phase from raw material purchase to the sales of end products.